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What do you put in your Gumbo?

I've been craving this lately, so I've been researching different recipes online. Most of them are red (tomato-based) however, I did have a white-based gumbo once about 15 years ago that was wildly good. Alas, I can't find a single recipe for that one online though.

So that leads meto ask, what do you put in your Gumbo?

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  1. I put Ham, Chicken, Shrimp and Andouoille. If I cannot get my hands on andouille, I'll throw in some smoked kielbasa. No okra--simply because my kids didn't like the okra in the gumbo when they were kids--although they will eat fried okra on the side. The only tomato that goes into my gumbo is two tablespoons of tomato paste. Along with the stock from the chicken, which had been previously boiled, I add some old bay seasoning and a dash or three of liquid smoke. Naturally I mix my green onion, celery and pepper with the very dark roux I make.
    Hmmmmmmmmmmmm...I gotta make some gumbo this week..thanks for the reminder!

    1 Reply
    1. re: jarona

      How long does it take you to cook the roux?

    2. I never add tomato. I prefer sea food gumbo with cracked crab ( suck the gumbo and meat right out of the shell pieces)
      It seems that today, Okra is almost a where/how one grows up.
      It's hard to believe that anyone raised in the south doesn't like okra(I grew up on the Texas Coast).
      Everyone that I knew ate it, but then again most everyone I knew liked buttermilk.

      1. Gumbo is nominated for dish of the month. http://chowhound.chow.com/topics/869782

        Vote for it if you would like to see it featured in October.

        1. oysters, sausage and sometimes shrimp.
          roux and okra and file
          :-))

          1. Usually: Trinity, Andouille, Roasted chicken (spiced), black roux, chicken stock, spices
            Sometimes crawfish instead of chicken (or in addition)
            Never tomato

            I am not sure how long it takes to make the roux. I think about one beer's worth. I do it until it is almost black. using instructions from Chef Francoise le Vison. I now have an automatic stirring thingie and I might try that next time I make it.